# Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals

## TL;DR

This study explores how cooking time affects the flavor of squid tentacles, focusing on amino acids, fatty acids, and minerals during stir-frying.

## Contribution

The study reveals the dynamic roles of free amino acids and fatty acids in flavor development during squid tentacle cooking.

## Key findings

- Free amino acids like glutamic acid and aspartic acid increase with cooking time, enhancing umami taste.
- Minerals such as sodium, potassium, and magnesium reach peak levels after 15 minutes of stir-frying.
- PCA analysis shows that cooking duration significantly differentiates flavor profiles.

## Abstract

The unique flavors of squid tentacles are developed during traditional stir-frying, where various flavor compounds interact dynamically. This study investigates the impact of cooking duration on flavor compound formation, focusing on the roles of free amino acids (FAAs), fatty acids (FFAs), and minerals.

Argentine squid tentacles (Illex argentinus) were stir-fried at 120°C for 0, 2, 5, 10, and 15 min. Mineral content (Na, Mg, K, Fe, Zn, Ca) was quantified according to national standards. FAAs were extracted using trichloroacetic acid and analyzed. FFAs were determined by gas chromatography. Taste attributes were assessed using an electronic tongue and sensory evaluation by a trained panel. Statistical analyses included principal component analysis (PCA) and correlation analysis, with significance tested using the least significant difference (LSD) method (P < 0.05).

Stir-frying duration significantly affected the accumulation of FAAs, particularly glutamic acid and aspartic acid, which are key contributors to umami taste. Most minerals, except for zinc, increased over time, with sodium, potassium, and magnesium reaching their highest levels after 15 min of cooking. FFAs also increased after 5 min of stir-frying, correlating with enhanced lipid oxidation. The electronic tongue and sensory evaluations confirmed the progressive increase in umami and saltiness, while bitterness and sourness remained minimal. PCA demonstrated that the first two principal components explained 79.18% of the variance, effectively differentiating samples by cooking time.

This study provides novel insights into the mechanisms by which cooking duration affects flavor development in squid tentacles, emphasizing the critical roles of FAAs and FFAs. The findings suggest practical applications for optimizing cooking methods in the seafood industry to improve flavor quality and resource utilization.